Journal
ANALYTICA CHIMICA ACTA
Volume 657, Issue 2, Pages 198-203Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aca.2009.10.030
Keywords
Gas chromatography-olfactometry; Clonal red musts; Free fractions; Bound fractions; Odourant compounds
Categories
Funding
- Fundacao para a Ciencia e a Tecnologia [SFRH/BD/6828/2001]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/6828/2001] Funding Source: FCT
Ask authors/readers for more resources
To evaluate the potential aroma of Aragonez clonal red musts, several free and glycosidically bound odourant compounds were extracted. Then, the gas chromatography-olfactometry (GC-O) posterior intensity method was used to evaluate their odour intensity and the compounds were identified by gas chromatography-mass spectrometry (CC-MS). A group of eight sniffers evaluated free and bound fractions of Aragonez musts and perceived forty-three and twenty-two odourant peaks respectively. Furaneol (burnt sugar, candy-cotton) and vanillin (vanilla, sweet) were identified in both free and bound fractions of Aragonez musts. indicating their grape-derived origin. Principal component analysis (PCA) was applied to the posterior intensity method data and a relationship between the different odourant compound variables and the free fractions was established. Two principal components (PCs) were found which together explained 100% of the total variance. A large number of potentially important but yet unknown odourants was detected by the GC-O analysis. (C) 2009 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available